Create allergy card
← Browse ingredients

Tubular wheat pasta

Tubular wheat pasta is a shaped pasta used with sauces, baked dishes, and soups.

Tubular wheat pasta — illustrative ingredient image

About Tubular wheat pasta

Tubular wheat pasta is pasta made from wheat-based dough and shaped into hollow tubes. The tubes may be short or long, narrow or wide, smooth or ridged, and straight or curved, so appearance and cooking time vary by shape. It is commonly sold dried, though some tubular shapes are also made fresh, and the cooked texture ranges from firm to tender.

Its hollow centre holds sauces, making it useful with tomato, meat, cheese, cream, and vegetable preparations. Tubular forms are also used in baked pasta dishes and soups, depending on their size. **The pasta may be served whole, cut into pieces, or combined with fillings** when the tube is sufficiently wide for stuffing.

Drying, boiling, baking, and filling change the pasta's firmness and texture. Dried pasta is hard and shelf-stable before cooking, while fresh pasta is softer. Cooked tubes become more pliable; baking can firm their edges, and sauces or fillings add moisture and flavour.

Ingredient type
compound ingredient

Forms & related ingredients

FOLLOW IT TO THE PLATE

Where will you meet it?

Explore the dishes that use this ingredient and their country and cuisine connections.

Explore linked dishes

ON A MENU OR LABEL

Find local names and written forms to help recognise this ingredient.

See local names

Where tubular wheat pasta appears

1 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 1–1 of 1

Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for tubular wheat pasta

Names and romanised forms to recognise on menus and labels.

English

Tubular wheat pasta

English

tubular pasta

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Tubular wheat pasta nutrition & diet

Tubular wheat pasta nutritional value

Reference: Pasta, white wheat flour, dry

Per 100 g of the edible portion of the stated reference food.

Calories
348.5kcal
Protein
12.7g
Carbs
68.5g
Fat
1.4g

Reference example for the named food and preparation, per 100 g edible portion. This is not a universal value for every recipe or brand; packaged products should be compared with their own label. © Food Standards Australia New Zealand. AFCD Release 3, food F006458. Available carbohydrate excludes sugar alcohols; energy converted from kJ to kcal (÷4.184). Australian data may not be appropriate for use in other countries. There are limitations associated with food composition databases. Food composition data used in the database or databases may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, processing practices and ingredient source, and methods of calculation. Data licensed under the FSANZ Data User Licence Agreement, based on CC BY-SA 3.0 AU: https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd/datauserlicenceagreement.

Portions & preparation

Use the cooked edible pasta portion and account for shape, which can retain different amounts of sauce. Preparation details such as boiling, draining, baking, or reheating affect water content and the amount of accompanying sauce included in a serving.

Compare the right form: Match a reference for cooked tubular pasta made from wheat, specifying drained or baked form and whether sauce is included.

Diet considerations

This is a wheat-based cereal food. Compatibility changes with egg in the dough, dairy or meat sauces, filled preparations, coatings, and mixed baked dishes. Portion size and cooking method influence the meal’s carbohydrate pattern; recipe-specific ingredients should be assessed separately.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    May be compatible
  • Vegetarian
    May be compatible
  • Pescatarian
    May be compatible
  • Keto
    Not established
  • Paleo
    Typically incompatible
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Vegetarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Pescatarian · May be compatible
The recorded ingredients may fit this pattern. This is not a complete recipe or manufacturing specification; check additions and preparation.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Typically incompatible
Recorded common ingredients: Durum wheat semolina. This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar). Recipes and products can differ.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Australian Food Composition Database, Release 3, 2025 — Pasta, white wheat flour, dry ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .